Pectin during ripening

Trukhiiya, S. R. and ShabeTskaya, E. F. (1983). Dynamics of pectins during ripening of Spanish red pineapple fruit. Referativny Zhumal 4, 679. 

In order to study the composition and structure of pectins and their changes during ripening, storage and processing, various procedures have been developed for fractional extraction of pectins. A typical laboratory scheme for sequential extraction of pectin from plant cell wall materials is summarized in Figure 9.3. (Selvendran and O Neill, 1987 Voragen et al., 1995, Vierhuis et al., 2000). Not every step in the scheme is used by all of the researchers, and decisions depend on the source materials. 

Nogata, Y., Yoza, K., Kusumoto, K. and Ohta, H. 1995. Changes in molecular weight and carbohydrate composition of cell wall polyuronide and hemicellulose during ripening in strawberry fruit, in Pectins and Pectinases, eds., J. Visser and A.G.J. Voragen, Amsterdam Elsevier, pp. 591-596. 

Fishman, M. L., Leva), B., Gillespie, D., and Sorza, R. (1993). Fruit pectin during on tree ripening and storage. Journal ofthe American Society for Horticultural Science 118, 343-349. 

Pectin is the dominant polysaccharide in fruits, which also contain (in smaller amounts) some other polysaccharides, cellulose and hemiceUuloses (the predominant components are xyloglucans) and Ugnin. Starch is only found in immature fruits (e.g. about 2.5% in immature apples) and its content decreases during ripening, and is virtuaUy absent in ripe fruits. The exceptions are bananas, which... 

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